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Saturday, March 26, 2011

Clay Pot Sliced Fish Porridge (鱼片粥）

I love porridge. I can have porridge for breakfast, lunch, dinner or supper! If I'm out for the whole day and like to come home to a simple home-cooked meal, porridge is one of my top choices. This porridge base was cooked in a slow-cooker for about 8 to 9 hours, transferred to a clay pot, bring it to boil and then fish slices was added and cooked for less than a minute.

Similarly, you can set the slow-cooker to cook at night and wake up to a nice pot of porridge the next morning ^_^

Ingredients:

(serves 3)

3/4 cup rice

1 tsp salt

1 tbsp cooking oil

1 handful small dried scallops (or 3 medium-sized dried scallops)

2 slices ginger

Approx 1.5 litre water

Approx 250g batang fish (sliced thinly)

1/2 tsp salt

1 tbsp oil

1 to 2 tbsp water

Method:

1) Wash and drain the rice. Season it with salt and cooking oil for about 30 minutes.

2) Bring a pot of water to boil and add seasoned rice, dried scallops, ginger. Bring it to boil again and adjust to low heat and simmer for 2 hours (stove cooking). If using slow-cooker, transfer content to slow-cooker and set on auto-mode.

3) Marinate the fish slices with salt, oil and water. Cover and keep chill in fridge.

4) Just before serving, turn up heat on high (if cooked in slow-cooker, transfer back to pot). Once the porridge starts bubbling, add the sliced fish, give it a few stir and turn off heat immediately (this takes less than a minute).